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Ingredientes
- 8 sm Carrots peeled, sliced thin
- 4 c. Chicken broth
- 2 c. Water
- 1 x Garlic clove pierced with a
- Â Â toothpick
- 12 ounce Boneless skinless chicken breast
- 1/3 c. (packed) Parsley or possibly dill leaves
- 2 c. Fine egg noodles (dry)
- 2 tsp Lemon juice
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer till the carrots are tender, about 5 min. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or possibly parsley.
- Add in the chicken and egg noodles to the broth, cover and cook till the chicken is cooked through, about 5 min.
- Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 520g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 17 | 9% |
| Total Fat 1.98g | 2% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 48mg | 16% |
| Sodium 480mg | 20% |
| Potassium 665mg | 19% |
| Total Carbs 23.23g | 6% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.64g | 3% |
| Protein 18.66g | 30% |
